Ingredients
Peri peri sauce:
• ½ cup olive oil
• 4 cloves garlic
• 4 bird's eye chillies
• 2 red chillies
• 1 tsp (5ml) paprika
• 1 onion, chopped
• 2 very ripe tomatoes, chopped
• 1 lemon, juice of
• 2 tsp (10ml) brown sugar
• 2 tbsp (30ml) red wine vinegar
• Salt, to taste
Prawns:
• 1kg prawns
• ¾ cup peri peri sauce
• Handful chopped parsley
Preparation method
Peri peri sauce:
- Place the oil, tomatoes and garlic in a pot, and simmer for 10 minutes.
- Add remaining ingredients, and cook for a further 5 minutes.
- Remove from heat and blend.
Prawns:
- Remove heads, but leave shells intact.
- Make a shallow slit down the back of each prawn, and remove vein if desired. Rinse, and pat dry.
- Heat oil and butter in a pan until very hot.
- Add prawns (in batches so they don’t boil) and cook for a few minutes.
- Add about ¾ cup peri peri sauce to the pan, bring to the boil and add prawns.
- Cook for 3 minutes or so, and serve.